Explanation of notes to table


1 Here, sugar was used for conservation; therefore, the energy content or the portion of carbohydrates is greater than that in the fresh fruit / the fresh vegetable.

2 Some of the vitamins are lost when the fresh fruit / vegetable is processed and preserved. With juices, a lower vitamin content is due in part to the fact that they are diluted with water. More information about vitamins and the loss of vitamins during processing can be found here .

3 Because potassium is very water-soluble, it leaches into the water added during preservation or cooking. The analysis values are always based only on the actual product without the liquid. Therefore, the potassium content of preserved and cooked produce is frequently less than that of the fresh fruit / vegetable. More information about minerals and losses through processing can be found here .

4 Juices sometimes contain less potassium than fresh fruits / vegetables because they are diluted with water.

5 Here, sugar was used in the production of the jam; therefore the energy content or the portion of carbohydrates is greater than that in the fresh fruit.

6 During preservation, salt is normally added. As our cooking salt contains sodium, the content here is greater than that in the fresh vegetable.

7 The nutrient density of dried fruits and vegetables is higher: they contain more energy, vitamins and minerals per 100 g than fresh fruits do, since the water - which is relatively devoid of nutrients and previously contributed greatly to the weight - is lacking.

 



Auf Ihrem System scheint kein FlashPlayer installiert zu sein oder es ist
ein Update des Players notwendig. Sie können den Player hier herunterladen: